⅓cupplus 2 tablespoons extra virgin olive oil,divided
¼teaspoonfreshly ground black pepper
1½poundstomatoes,cut into bite-sized pieces
½red onion,thinly sliced and cut into bite-sized pieces
1poundfresh mozzarella,cut into bite-sized pieces
Preheat oven to 375 degrees.
Place baguette pieces in a large bowl. Drizzle with 2 tablespoons olive oil, ¼ teaspoon salt and pepper. Toss to coat. Spread bread cubes on a sheet pan and bake for 15-18 minutes or to desired degree of toastiness, stirring once. Set aside to cool.
Combine ½ teaspoon salt, garlic, balsamic vinegar and capers in a small bowl. Gently whisk in ⅓ cup olive oil until combined. Set aside.
Stir together bread cubes, tomatoes, onion, mozzarella and basil. Pour balsamic vinaigrette over bread cube mixture and stir to coat. Allow the salad to sit 30 minutes before serving.
Use the best ingredients you can find. They really do make a difference in the overall flavor of the dish.
The prep time includes 30 minutes of salad sitting at room temperature before serving.
Short on time? Prep this salad in stages. Toast the bread and make the vinaigrette a few days ahead of time. Chop the cheese and vegetables a few hours before and toss everything together 30 minutes before serving.
You can easily add a grilled protein to this salad to make it a complete meal.